Looking for a simple homemade gift to give out this festive season? Here’s a simple recipe of ginger marmalade that you can pack into glass jars, tie with a little bit of brown string and baby’s breath, ready to go.
First off, ginger marmalade you ask? Well, yes. This recipe uses a simple jam-making formula that you can apply to any kind of fruit you like, so if you’re not feeling the fiery warmth of ginger, feel free to substitute with strawberries, oranges, or anything else you fancy.
Ginger marmalade is special because it combines the spicy warmth of the root cooked down with a sweet hit of sugar. This goes great on fruit-and-nut loaves, sourdough bread, or even on the side of a savoury dish (like lamb or chicken). It’s super versatile.
Tips on choosing the right ginger for this recipe:
- The fibrous, stringy parts of ginger root won’t soften as much while cooking, so be careful to use new, fresh ginger.
- Once you reach the tough fibrous parts, stop shredding the ginger so they don’t end up in your jam
Second, if you’re new to jam making, you’ll notice a mysterious ingredient in the list. Pectin! What is that?
Pectin is a gelling agent routinely used in marmalades, jams, and jellies, because when it’s cooked at a high temperature with acid and sugar, it creates a nice gelatinous texture.
Once you’ve got this recipe down pat, go crazy! Add basil, honey, lemon zest, peaches – all these are great condiments to pair with the kick of ginger.
